Autumn Apple Cake

My version of Somerset Apple Cake from the Jubilee WI Cookbook

8oz flour, 4oz unsalted butter, 1 egg, 3-4oz sugar, 1lb apples preferably including some sharp ones.

If liked, spice can be sifted or otherwise mixed into the flour. Rub butter into flour and mix in sugar, quantity depending on sourness of apples. In large bowl, add egg (beaten) to flour mixture. Peel, core and chop apples; add to flour mixture and mix into stiff dough adding small quantity milk or juice if necessary.

Base-line round 8″ to 9″ tin, preferably with spring form or otherwise removable sides, greasing sides well. Spread apple/dough mixture over base of tin and bake for about 25 minutes at 400 to 425°F (400 Conv Bake) until golden with darker bits where apples show.

It’s really a large apple scone best eaten warm from the oven.